Egg Ribbon Soup - cooking recipe

Ingredients

6 c. chicken broth
4 eggs or 8 egg whites
salt and freshly ground pepper
1/4 c. grated Parmesan cheese
1/2 lb. fresh spinach or 1 bunch watercress or 8 leaves escarole or 1 pkg. frozen chopped spinach, thawed

Preparation

Bring the broth to a boil in a medium size saucepan over medium heat.
Meanwhile, lightly beat the eggs in a mixing bowl; rinse, stem and chop the fresh greens or drain the frozen spinach well.
Add the greens to the broth and bring the liquid back to a simmer.
Whisking constantly, pour the beaten eggs into the soup. The eggs will curdle into ribbon shaped strands.
Season to taste with salt and pepper and remove the pan from the heat.
Ladle the hot soup into bowls and sprinkle Parmesan over each portion.